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Volatile Compounds from the Mesocarp of Persimmons
Author(s) -
HORVAT R. J.,
SENTER S. D.,
CHAPMAN G. W.,
PAYNE J. A.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb08027.x
Subject(s) - phenylacetaldehyde , chemistry , diospyros kaki , astringent , aroma , ethyl acetate , palmitic acid , organic chemistry , food science , botany , taste , biology , fatty acid
Steam volatile fractions from astringent and nonastringent persimmons ( Diospyros kaki L.) and the native American persimmon ( D. virginiana L.) were analyzed by GC and GC/MS. Bomyl acetate and (E)‐2‐hexenal were major components from all cultivars. Minor constituents included (E)‐2‐hexenol, phenylacetaldehyde, phenylethyl acetate, borneol, benzothiazole, neryl acetate, palmitic acid and two saturated normal hydrocarbons (C 23 H 48 and C 25 H 5 2). From threshold values and concentrations, (E)‐2‐hexenal and bornyl acetate probably are major contributors of persimmon aroma.